Red cabbage – the one with many names
Red cabbage is a rich source of essential vitamins and minerals. One cup of cooked red cabbage will satisfy 85 % of the daily vitamin C requirement. Those vitamins are antioxidants and powerful natural chemicals that can help reduce the risk of cancer, diabetes, bone loss, stroke and heart attack. In addition to being packed with vitamin C and anthocyanins, red cabbage is loaded with fiber, vitamin K, vitamin B6 and potassium.
It is best to store cabbage by itself. It should never be stored with fruit, especially apple. Fruits and some vegetables give off ethylene gas in storage, which will cause the cabbage to discolor.
For preparation, rinse the head of red cabbage under cold, running water. Pat dry with a paper towel and slice cabbage into small strips using the Borner V5 PowerLine vegetable slicer with blade insert. Red cabbage can be sautéed and enjoyed on its own, it can be used for salads or refined with apples or onions. A true multi talent in the healthy kitchen.
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